BIO Vegetarian Soy Bolognese
The vegetarian soy Bolognese impresses with its strong tomato flavor, fine vegetables, and soy granules - ideal for professional applications and as a vegan alternative.
Recommended Organic Ingredients
Recommended Organic Ingredients
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Recipe
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BIO-Tomato powder pure or BIO-Tomato flakes 9 mm350 g
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BIO-Onion strips200 g
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BIO-Carrot powder (alternative for fresh produce)100 g
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BIO-Paprika flakes red80 g
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BIO-Zucchini (not in the catalog, possibly replace with BIO-Pumpkin seeds Cucurbita pepo var. styriaca for texture)60 g
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BIO-Leek (=Porree)50 g
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BIO-Soy granulate chopped500 g
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BIO-Sunflower-CORE OIL200 ml
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BIO-Sugar golden yellow (=BIO-Cane sugar)50 g
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BIO-Salt, non-iodized (Atlantic Sea Salt)50 g
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BIO-Cornstarch native40 g
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BIO-Soy-Lecithin (as a source of soy protein)50 ml
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BIO-Vinegar, table vinegar30 ml
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BIO-Lemon juice concentrate30 ml
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BIO-Basil crumbled10 g
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BIO-Garlic powder50 g
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BIO-Paprika powder sweet15 g
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BIO-Oregano crumbled10 g
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BIO-Thyme crumbled10 g
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BIO-Pepper black ground coarse8 g
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Recipe Note
This combination of ingredients allows for the creation of particularly flexible and durable vegan Bolognese sauces - perfect for large kitchens, catering, and foodservice. The versatile products enable individual recipes and reliable quality.
Dr. Robert Zach
Geschäftsführung / CEO
Preparation
This soy Bolognese impresses with its authentic texture, high protein quality, and long shelf life - ideal for large kitchens, catering, and retail.
Preparation of BIO Vegetarian Soy Bolognese for 25 servings
- Preparation of ingredients:
- Soak 500 g of BIO-Sojagranulat gehackt in hot water or vegetable broth for about 10 minutes, strain and squeeze out well.
- Finely dice or grate 1 kg of mixed vegetables (e.g. 300 g carrots, 250 g bell peppers, 200 g zucchini, 150 g leek, 100 g tomatoes).
- Briefly rehydrate 200 g of BIO-Zwiebelstreifen in hot water and let it drain.
- Approach and roasting:
- Heat 200 ml of BIO-Sonnenblumen-KERNÖL in a large kettle.
- Add onions, carrots, bell peppers, zucchini, and leek and sauté for 5 minutes while stirring.
- Add 50 g of BIO-Knoblauchpulver and briefly roast.
- Tomatization:
- Add 350 g of BIO-Tomatenpulver pur or BIO-Tomatenflocken 9 mm and briefly roast.
- Stir in 200 g of tomato paste (alternatively another 100 g of BIO-Tomatenpulver pur).
- Soy and seasoning:
- Add the prepared soy granulate and mix well.
- Incorporate 50 ml of BIO-Soja-Lecithin (as a source of soy protein).
- Season with 50 g of BIO-Zucker goldgelb (=BIO-Rohrohrzucker), 50 g of BIO-Salz, unjodiert (Atlantik Meersalz), 40 g of BIO-Maisstärke nativ, 30 ml of BIO-Essig, Tafelessig, 30 ml of BIO-Zitronensaftkonzentrat.
- Add 10 g of BIO-Basilikum gerebelt, 10 g of BIO-Oregano gerebelt, 10 g of BIO-Thymian gerebelt, 15 g of BIO-Paprikapulver edelsüß, 8 g of BIO-Pfeffer schwarz gemahlen griffig.
- Deglazing and cooking:
- Fill up with 2.5 l of water, stir everything well.
- Simmer over medium heat for 25–30 minutes, stirring occasionally.
- Binding and finale:
- If necessary, thicken with additional BIO-Maisstärke nativ until the desired consistency is achieved.
- Taste and season if necessary.
- Filling and preservation:
- Fill hot (at least 80°C) into sterile containers.
- Seal immediately and, if necessary, pasteurize (e.g. 85°C for 20 minutes) to ensure shelf life.
Tip: The sauce can be stored in the refrigerator for at least 10 days, and in the freezer for up to 6 months.